This was a routine inspection that turned into a consultation and change of ownership for the facility. The facility is currently undergoing a remodeling and updating of the interior of the facility. The facility is not going to be utilizing the kitchen for cooking, except for pizza. Any changes in the operation for the establishment are to be provided with a plan review packet and the appropriate fees. The facility is now owned and operated by Baby Gem Inc, dba Studio 51.
Will return to the facility in one to two weeks to do the final inspection to ensure that the equipment is properly functioning as the power was not on to all the equipment.
The pest control operator for the facility is Trouble Free pest control.
Chlorine bleach is the sanitizer used in the facility.
- Critical: Facilities to maintain proper temperatures
The coolers/freezers are currently not working in the following areas: upstairs at the bar, downstairs the walk in, or in the kitchen.
Ensure all coolers and equipment are properly functioning prior to beginning operations of the facility.
A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility.
- Thermometers provided and conspicuously placed
There are no thermometers present in any of the coolers.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food contact surfaces designed, constructed, maintained, installed, located.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Thermometers, gauges, test kits provided
There is no test kit present in the facility for testing the sanitizer.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
The interior of the coolers are soiled. Counter tops are soiled.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil. The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
The countertops and various areas of the facility are soiled. Shelving and items in the facility are soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Water source safe, hot, and cooled under pressure
The lavatories at the downstairs restrooms do not have water under pressure or fixtures to allow water to flow.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water. Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
- Plumbing installed and maintained
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
There is no restroom in the men's restroom.
Provide a lavatory at all areas and ensure that they are functioning properly.
Lavatories shall be at least the number required by law and shall be installed according to law.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There are no self closing mechanisms at the restrooms upstairs or downstairs. There is no soap, paper towels or waste receptacle at the hand wash sinks.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Critical: Outer openings protected from insects, rodent proof
There are several doors that have visible sunlight present around the lower portion of the doors.
Provide a sweep or other method to prevent and minimize access to pests.
Will return at the "final" inspection to ensure that this is done.
- Floors properly constructed, clean, drained
The floors throughout the facility are soiled. The floors are in disrepair.
They are in the process of replacing the floors and correcting items.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the facility are soiled. There are various walls throughout with holes, missing paint, mildew in the basement.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
- Lighting provided as required. Fixtures shielded
There are no light shields in the lights above the bar area.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- Rooms and equipment - vented as required
The restroom vents are not on or functioning.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various items in the facility that are not required for the facility to be operating.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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6/30/2011 | Consultation | |
Restaurant representatives - add corrected or new information about Excalibur, 2205 Sw. Washington St., Peoria, IL »